Notes --
Fruit Salads -
These are pretty common delicacies which involve fruits instead of vegetables.
Fruit salads are very sweet in taste and can be made from fresh or canned fruit.
The fruit contained in fruit salads is in larger pieces than in fruit cocktails.
However, the recipe for the two is mostly similar. Some fruit salads are dressed
with ice creams or syrups.
Mixed Berry Muesli
8 oz. fat-free vanilla yogurt
2 T. quick-cooking oats
2 T. walnuts, chopped
1/4 c. blueberries
1/4 c. raspberries
1/2 small cantaloupe, seeds removed
In medium bowl, combine yogurt & oats, mixing well. Fold in walnuts. Gently fold in
berries. Scoop mixture into melon. Serves 1.
Preparation time: 7 Minutes.
Nutrition information, per serving: 451 cal, 18 g pro, 76 g carb, 11 g fat, 1.5 g sat
fat, 4 mg chol, 7 g fiber, 192 mg sodium.
Whipped Apricot Sunday Salad
3 1/2 c. apricots, cut in half, seeds removed
1 3 oz. package of orange gelatin
1 c. evaporated milk
2 T. lemon juice
1/3 c. mayonnaise
1/2 c. pecans, chopped
1 c. celery, chopped
Drain apricots. Reserve 1 c. syrup. Dice apricots. Set aside. Heat apricot syrup to
boiling point. Pour over gelatin. Stir until dissolved. Chill until thick. Chill evaporated
milk. Whip until stiff. Add lemon juice. Whip until very stiff. Add mayonnaise,
pecans, celery & apricots to gelatin mixture. Fold in whipped evaporated milk. Pour
into mold or pan. Chill until set. Serves 6 or more, depending on size of slices.
** 30
Christmas Salad
1 pound marshmallows, cut in half or quartered
1 pound green seedless grapes, cut in half
1 large can pineapple, drained and chopped
1/4 pint red cherries, drained, cut in half
1 pint whipping cream
3 T. white sugar
1 t. pure vanilla extract
In large bowl, mix marshmallows and fruit together. In medium bowl, whip cream,
sugar and vanilla until very thick and frothy. Add to first mixture and stir well.
Cover and refrigerate for one hour or overnight for flavors to develop. Serves 10
to 12.
Broiled Plantain
Note: Either green or ripe plantain can be used. Green plantain makes a good biscuit
substitute. Ripe plantain is sweet.
1 plantain
1/2 c. light cooking oil
Remove outer skin of plantain. Cut in rounds. Brush with oil. Broil at low heat for
about 7 minutes. Turn and broil for another 5 minutes. Serve with meal or as desert.
Serves 2.
Taffy Apples
6 medium-sized red apples
6 wooden skewers
2 c. white sugar
2 c. white corn syrup
1/2 c. red cinnamon candies
1/2 t. red food coloring
Wash apples and dry well. Insert skewers into stem end of apples. In large sauce
pan, over medium heat, combine sugar, syrup, cinnamon candies and food coloring.
Stir and cook until sugar dissolves. Bring to a boil. Continue to boil until syrup is 300
degrees on a candy thermometer or until hard brittle thread forms when a little syrup
is dropped into very cold water. Dip apples into hot syrup, twisting apples to coat
well. Place on lightly greased surface to cool. Serves 6.
Spiced Pears
1 1/2 c. white sugar
1/2 c. water
1/4 to 1/2 c. cider vinegar
2 sticks cinnamon
12 to 14 fresh pears, peeled, cored, cut into large chunks
In large sauce pan, over medium heat, add first three ingredients. Stir until sugar
has dissolved. Add cinnamon sticks and pears. Cook until pears are tender, stirring
occasionally. Can serve hot or can pears for later use.
Fruit Cocktail Torte
1 1/2 c. all-purpose unbleached flour
1 1/2 c. white sugar
1 1/2 t. baking soda
pinch of salt
4 eggs, whites only
1 large can fruit cocktail with juice
1/2 c. pecans, chopped
1/2 c. white sugar
whipped cream
Preheat oven to 350 degrees. In large bowl, sift flour, sugar, baking soda and salt
together. Add eggs and fruit juice. Beat with electric mixer until smooth. Fold in
fruit. Pour into clean 9 inch by 13 inch baking pan. Combine nuts and sugar. Sprinkle
over top. Bake 35 to 45 minutes or until golden brown. Serve with whipped cream.
Serves 12 to 14.
Sweet Pickled Peaches
1/2 peck of peaches
2 pounds light brown sugar
1 pint apple cider vinegar
1 oz. cinnamon sticks
cloves
1 c. water
In large sauce pan, over medium high heat, combine sugar, vinegar, water and
cinnamon. Boil for 10 minutes or until thickened a little. Meanwhile, peel the peaches.
Cut in half and remove seed. Drop peaches into boiling syrup and cook until tender.
Pack into sterilized jars. Pour remaining syrup over peaches. Seal jars. Makes
enough for 3 jars.
Polynesian Pineapple Boats with Shrimp
1 medium pineapple, rinse outside of pineapple well under cold water
1 pound shrimp, shell removed, deveined, cooked
1/4 pound pea pods
1 11 oz. can mandarin oranges, drained but reserve syrup
1/2 c. Creamy Cucumber Dressing
Cut pineapple in half lengthwise and in half again. Cut fruit from shell. Reserve
fruit shell. Cut pineapple into chunks. In medium bowl, combine 1 c. pineapple chunks,
shrimp, pea pods and oranges. Add cucumber dressing blended with 2 T. reserved
syrup. Toss well. Spoon into reserved shells. Chill for 1 hour or longer. Serves 4.
280 calories per serving.
Dreamy Apple Dessert
1 c. applesauce
1/2 c. peanut brittle, crushed
5 large marshmallows,
1 c. white rice, cooked
1/2 c. whipped cream
In medium sauce pan, heat applesauce over medium heat. Add peanut brittle,
marshmallows and rice. Stir until combined and heated through. Spoon into small
pudding cups. Spoon whipped cream on top. Allow to chill for an hour or longer.
Serves 4.
Whipped Strawberry Delight, a wonderful mix of flavors
1 9 oz. can crushed pineapple
1 3 oz. package strawberry gelatin
1 c. boiling water
1 package whipped cream topping mix
1/2 c. low fat milk
2/3 c. chopped nuts
Drain pineapple and reserve juice. Add enough water to juice to make 1 c. Dissolve
gelatin in boiling water. Stir in juice and water. Chill until thick and syrupy. Whip
topping mix with milk until soft peaks form. Whip gelatin until fluffy. Beat in
whipped topping. Add pineapple and nuts. Turn into lightly oiled 5 c. mold. Chill until
set.
Apple Celery Salad
2 T. clover or wild flower honey
1 c. apple juice
2 T. arrowroot starch
1 c. red apples, peeled, chopped
1 c. celery, chopped
In small sauce pan, over medium high heat, Add honey and apple juice. When hot,
take 2 T. of honey mixture and add to arrowroot starch. Stir well and add to honey
mixture. Cook and stir until thick and clear. Cover and refrigerate to cool. When
ready to serve: Prepare apples and celery and place in single serving bowls. Drizzle
sauce over fruit. Serves 2.
**20
Apple Carrot Salad
2 c. red apples, peeled, chopped
1 c. carrots, peeled, chopped
1 c. celery, chopped
a little low fat mayonnaise
In large bowl, combine all ingredients. Cover and refrigerate until serving time.
Butterfly Salad
1 lettuce leaf
1 slice of pineapple, cut in half
1 small date, pit removed, sliced in half
1 green olive, cut in quarters
1 T. low fat mayonnaise
2 strips of candied orange peel
On single serving place, place lettuce leaf. Place pineapple on lettuce with curved
part almost touching and cut ends away from each other. Place cut date pieces
between pineapple pieces, with one end of date touching end of other date. Place
green olive pieces at cut ends of pineapple. Place about half of mayonnaise in curve
of one pineapple ring and rest of mayonnaise in curve of other pineapple ring. Place
candied orange peel at one end of date. Serves 1.
Fruit Salad
1 c. dark, seedless grapes, cut in half
1 c. orange sections, cut in half
1 c. bananas, sliced
1/2 c. crushed pineapple, drained
1/4 c. walnuts, chopped
4 T. white sugar
Combine all ingredients in medium bowl. Cover and chill. Serves 4.
Waldorf Salad
1 c. red apples, peeled, cut in cubes
1 c. celery, cut in cubes
1/4 c. walnuts, chopped
2/3 c. low fat mayonnaise
Combine all ingredients in medium bowl. Cover and chill. Serves 4.
Pineapple and Cheese Salad
4 slices of pineapple
4 T. Philadelphia cream cheese or cottage cheese
2 T. walnuts, chopped
paprika
lettuce leaves for garnish
On four single serving plates, place a lettuce leaf and one slice of pineapple. Add
1 T. cheese to center of each pineapple slice. Sprinkle walnuts over all and then a
little paprika. Serves 4.
Pear Salad
3 pears, peeled, sliced in half, center scooped out
1/8 c. almonds, sliced
low fat mayonnaise
lettuce leaves for garnish
Arrange one lettuce leaf on each of single serving plates. Place one pear on each
plate, cut side up. Sprinkle almonds on top. Add a spoonful of mayonnaise to center
of each pear. Serves. 6.
Peach Salad
1 pound peaches, cut in large cubes
1/4 pound pecans, halved
1 firm ripe avocado, peeled, cut in cubes
3/4 c. plain or peach yogurt
In medium bowl, combine all ingredients. Chill. Serves 4.
Dorothy's Fruit Salad
1 orange, peeled, cubed
2 dates, pitted, chopped
3 pineapple slices, chopped
1 pear, peeled, chopped
1 red apple, peeled, chopped
1/3 c. small marshmallows
1/4 c. French salad dressing or low fat mayonnaise
2 lettuce leaves for garnish
Place lettuce leaves on 2 single serving plates. Mix all other ingredients in medium
bowl. Chill. Spoon onto lettuce leaves. Serves 2.
New York Salad
4 slices pineapple, cubed
1/2 c. celery, chopped
1/2 c. walnuts, chopped
2 Sunkist oranges, peeled, cubed
3/4 c. low fat mayonnaise
lettuce leaves
Arrange lettuce leaves on 2 single serving plates. Add rest of ingredients to
medium bowl and toss gently. Chill. Spoon onto serving plates. Serves 2.
Sunkist Salad
3 Sunkist oranges, rind removed, sliced
3 bananas, sliced
3 red apples, pared, cut in cubes
4 pears, peeled, cut in cubes
4 slices pineapple, cut in cubes
1 c. cherries, pitted, cut in half
3/4 c. dates, shredded
1/2 package marshmallows
1/4 c. walnuts, large pieces
Add all above ingredients to a large bowl and toss gently. Chill. Can use 4 T. sugar
and 1 T. lemon juice or French salad dressing or whipped cream as dressing.
** 10
Pineapple Surprise Salad
4 eggs, whites only
3 T. lemon juice
1/2 c. white sugar
1/3 c. pineapple juice
3 oz. Philadelphia cream cheese, softened
1 package small marshmallows
1 can crushed pineapple, drained
1 pint of heavy whipping cream, whipped
In medium sauce pan, bring first five ingredients to a boil, stirring frequently,
until thickened. Add marshmallows and drained pineapple to a large bowl. Pour
mixture in sauce pan over marshmallows and pineapple. Stir well to coat. Fold in
whipped cream. Pour into serving bowl. Decorate with cherries on top. Chill. Makes
1 gal.
Shredded Fresh Pineapple with Cream
2 c. fresh pineapple, drained of juice, shredded
1 T. fresh lemon or lime juice
1/2 c. white sugar
1 c. heavy cream, whipped
1/4 t. ground nutmeg
Combine pineapple, lemon or lime juice and fructose. Fold in whipped cream and
nutmeg. Spoon into individual cups and chill for several hours. Serves 6.
Papaya Shrimp Salad
Vinaigrette Dressing:
1 garlic clove, minced
2 sprigs parsley
3 T. red wine vinegar
1 T. orange juice
2/3 c. extra virgin olive oil
1/8 t. white sugar
1 egg, white only
Salad:
1 1/2 pounds medium-sized shrimp, shell removed, deveined, cooked
5 lemon slices
5 whole black peppercorns
1 bay leaf, broken
2 firm ripe avocados, peeled, pitted, cut into 1/2 inch slices
2 firm ripe papayas, peeled, pitted, cut into 1/2 inch slices
1 1/2 T. pimiento, diced
1 head Boston lettuce, rinsed, drained
To prepare dressing: Add all dressing ingredients to a blender or food processor.
Process briefly to mix. Makes about 1 c.
To prepare salad: in medium-size sauce pan, add lemon slices, bay leaf,
peppercorns and enough water to cover. Bring to a boil and boil 1 minute. Place
shrimp, avocado, papaya and pimiento in large serving bowl. Pour dressing over and
toss gently to coat. Chill 1 hour. To serve: Separate lettuce into whole leaves. Arrange
several leaves on each of 6 to 8 salad plates. Remove bay leaf. Divide salad mixture
among plates. Spoon any extra dressing over top. Serves 6 to 8.
Fruit Salad
1/4 c. mango, peeled, cut into chunks
1/4 c. watermelon, cut into chunks
1/4 c. cantaloupe, cut into chunks
1 leaf of red leaf lettuce
In a medium bowl, tos mango watermelon and cantaloupe to combine. Serve on
lettuce leaf on plate. Drizzle with poppy seed dressing, if desired. Serves 1.
Sunburst Salad Plate
4 small canned pineapple slices, drained
Crisp lettuce leaves
1 medium cantaloupe, peeled, sliced
1 medium grapefruit, peeled, sectioned
1 c. creamed cottage cheese
1/4 c. French dressing
Arrange salads on individual plates by placing pineapple slice on lettuce, with
cantaloupe and grapefruit sections radiating from pineapple. Top each salad with 1/4
c. cottage cheese and French dressing. Serves 4.
Polynesian Pineapple Boats with Chicken
1 medium pineapple, rinse outside of pineapple well under cold water
1 pound chicken, cooked, cooled, cut in chunks
1/4 pound pea pods
1 11 oz. can mandarin oranges, drained but reserve syrup
1/2 c. Creamy Cucumber Dressing
Cut pineapple in half lengthwise and in half again. Cut fruit from shell. Reserve
fruit shell. Cut pineapple into chunks. In medium bowl, combine 1 c. pineapple chunks,
chicken, pea pods and oranges. Add cucumber dressing blended with 2 T. reserved
syrup. Toss well. Spoon into reserved shells. Chill for 1 hour or longer. Serves 4.
330 calories per serving.
Fruit Kebobs
12 6 to 8 inch bamboo skewers
2 avocados, peeled, pitted, cut in large chunks
2 c. fresh pineapple, cut in large chunks
2 navel oranges, peeled, cut in large chunks
24 black olives
1/2 c. extra virgin olive oil
2 T. lime juice
2 T. red wine vinegar
1 T. clover or wild flower honey
2 t. white onion, finely chopped
dash of ground nutmeg
6 lettuce leaves
Thread fruits and olives alternately onto skewers. Lay them side by side in large
shallow dish. In small bowl, make dressing by mixing rest of ingredients., except for
lettuce. Pour over skewered fruit. Cover and refrigerate 1 or 2 hours, turning
skewers at least once or twice. When ready to serve: place skewers on top of lettuce
leaves on serving platter. Drizzle dressing over top. Serves 6 to 12.
Harvest Fruit Salad
1 8 oz. bottle of French Dressing
1/4 c. clover or wild flower honey
1/8 t. ground cloves
1 c. pears, peeled, sliced
1 c. oranges, peeled, sliced
1 c. apples, peeled, sliced
1 1/2 quart assorted salad greens, rinsed, chopped
1/2 c. Granola cereal
In medium bowl, combine dressing, honey and cloves. Mix well. Arrange fruit on
bed of greens. Top with dressing mixture. Sprinkle granola over top. Serves 4 to 6.
Waldorf Salad
1/4 c. lemon juice
1 c. water
5 red Delicious apples, rinsed, peeled, deseeded, cut in chunks
3 celery stalks, rinsed, peeled to remove strings, sliced
1/3 c. walnuts, coarsely chopped
5 T. low fat mayonnaise
4 to 8 Butter lettuce leaves
4 to 8 fresh mint sprigs
Combine lemon juice and water. Place apple chunks in lemon water. Add more water
if needed to cover. When ready to serve: Drain lemon water from apples and discard.
Combine drained apples, celery, nuts and mayonnaise. Gently toss. Place lettuce
leaves on individual plates, top with salad. Garnish with fresh mint sprig. Serves 4
to 8.
Double Nut Waldorf Salad
2 c. sweet apples, peeled, cubed
1/2 c. cashews, broken into pieces
1/2 c. almonds, broken into pieces
1 c. celery, rinsed, sliced
2 T. red wine vinegar
4 t. white sugar
1/4 t. French's yellow mustard
1/4 c extra virgin olive oil
lettuce leaves for garnish
In medium bowl, combine apples, nuts, and celery. In small bowl or blender, combine
vinegar, sugar, and mustard. Blend in oil. Drizzle over apple mixture. Toss lightly.
Refrigerate up to 2 hours before serving. To serve: place lettuce leaves on a serving
platter or a single lettuce leaf on individual serving plates. Mound salad on top of
lettuce. Serves 4.